Whole roast aubergines with tahini sauce and Greek salad

DELICIOUS MAGAZINE
20Ingredients
70Minutes
1030Calories

Ingredients

US|METRIC
  • 4 aubergines (large)
  • olive oil (for rubbing)
  • 3 pinches chilli flakes (to serve, we used aleppo chilli, from souschef.co.uk or ottolenghi.co.uk)
  • 70 milliliters tahini
  • 50 milliliters natural yogurt
  • 1 lemon (large)
  • 2 garlic cloves (crushed)
  • 75 milliliters extra-virgin olive oil
  • 400 grams cherry tomatoes (halved)
  • 1 red onion (finely sliced)
  • 1 cucumber (large, roughly chopped)
  • 290 grams pitted kalamata olives (drained and roughly torn)
  • 3 tablespoons red wine vinegar
  • 75 milliliters extra-virgin olive oil
  • 4 pitta breads (toasted until crisp, thinly sliced)
  • 1 bunch fresh basil leaves (roughly chopped)
  • 1 handful fresh oregano leaves
  • 1 tablespoon dried oregano
  • 1 bunch fresh dill (roughly chopped)
  • 200 grams feta (roughly crumbled)
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    NutritionView More

    1030Calories
    Sodium65% DV1550mg
    Fat106% DV69g
    Protein51% DV26g
    Carbs32% DV96g
    Fiber128% DV32g
    Calories1030Calories from Fat620
    % DAILY VALUE
    Total Fat69g106%
    Saturated Fat15g75%
    Trans Fat
    Cholesterol45mg15%
    Sodium1550mg65%
    Potassium2080mg59%
    Protein26g51%
    Calories from Fat620
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber32g128%
    Sugars20g40%
    Vitamin A40%
    Vitamin C90%
    Calcium60%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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